Apple jam is a wonderful harvest that will find fans in any home.
A sweet treat can be eaten just like that or added to different dishes.
In any case, it is great, especially if made at home.
Homemade apple jam for the winter - general principles of preparation
For jam, you can use ripe, crushed and beaten apples. It is preferable to use summer and autumn varieties. Winter apples that do not differ in juiciness and have no pronounced aroma are not suitable for harvesting. The fruit is ground before cooking or grind after steaming. Sometimes a blender is used, which shortens and facilitates the preparation of sweet treats.
Jam can only be cooked with sugar. But increasingly, citrus fruits and other fruits and berries are added to it. There are recipes for fragrant goodies with cinnamon, vanilla, ginger.
What is most often added to apples:
• pears;
• pumpkin;
• plums;
• chokeberry.
Jam can be cooked in the classical way on the stove. If the kitchen has a multicooker, then you can use this appliance. Tasty and aromatic jam is obtained after languishing in the oven, by the way, the recipe is a little lower.
Plain apple jam
The recipe for the simplest jam from apples, which can be consumed immediately or rolled up in jars and left until winter. If the apples are well cooked, then the mass does not even need to be crushed, which also simplifies and speeds up the cooking process.
Ingredients
• 1 kg of apples;
• 500 g of sugar;
• 100 ml of water.
Cooking
1. Rinse, peel apples, cut into slices. Put the pieces of fruit in a saucepan.
2. Add water to apples.
3. Cover, set to cook. Apples of some varieties quickly turn into mashed potatoes. It is only necessary sometimes to stir the mass.
4. If the pieces do not fall apart, then you just need to weld them until soft. Then grind with a blender or twist through a meat grinder.
5. Add the granulated sugar according to the recipe.
6. Put the mass on the stove again, do not make a big fire so that the mass does not burn.
7. Cook the jam for 40 to 60 minutes, depending on the consistency you need.
8. Now it can be cooled and used as intended. Or pour hot mass into banks, roll up to winter.
Jam from apples at home with an orange
Citruses are often added when making jam from apples at home. The zest gives the delicacy a delicate aroma, makes the taste richer and deeper, while the technology for making jam is slightly more complicated.
Ingredients
• 3 kg of apples (Antonovka);
• 2 oranges;
• 1.5 kg of sugar.
Cooking
1. Apples need to be washed, you can not peel. According to the recipe, the Antonovka variety is used. But you can take another similar one.
2. Cut into slices for subsequent twisting through a meat grinder or chopping in a combine.
3. Oranges need to remove the zest. Take a vegetable knife or an ordinary grater for this. It’s easy to remove the painted skin with them.
4. Next, peel the citruses from the white peel, remove the seeds from the lobules. Transfer to apples.
5. Grind all the fruits together with the zest.
6. If the mass is thick, then you can add half a glass of water.
7. Put on fire, boil for a quarter of an hour.
8. Add sugar to the jam, cook it for another 30-40 minutes. Look at the consistency, the jam should become thick, homogeneous, the presence of small grains is allowed.
Jam from apples in a slow cooker
The basic recipe for jam from apples in a slow cooker. In a similar way, you can cook a sweet treat with the addition of other fruits and berries.
Ingredients
• 1 kg of apples;
• 1.5 glasses of water;
• 2.5 cups of sugar.
Cooking
1. Peel the apples. Fold the skins in a saucepan, add water, put on the stove.
2. Make a saturated broth from apple skins rich in pectin. It is he who will give the prepared jam a thick consistency. Strain the broth.
3. Cut the apples into slices, put in a multicooker, close the multicooker, put the baking for half an hour. During this time, the apples will become soft.
4. Remove the fruit from the slow cooker, chop it in any way, or just mash it.
5. Add granulated sugar, stir and return to the multicooker.
6. Pour all the broth. After filtering it should turn out less than a glass, half is enough. You can pour as much as you have. It will not get worse from this.
7. Turn on the baking mode for another hour. Look at the density. Most often, 35-40 minutes are enough for the jam to become the desired consistency.
Homemade apple jam for the winter with peel
The recipe for a thick, fragrant jam from apples for the winter. This is how it is prepared in large enterprises. To make it work, use a blender.
Ingredients
• 1.2 kg of sugar;
• 2.5 kg of apples;
• 180 g of water;
• 3 g of citric acid.
Cooking
1. Cut the washed apples into slices, you do not need to remove the peel, but the bits should be avoided. Also cut hard flaps near the seeds, they are not needed.
2. Add water to apples, cover, simmer on fire until soft.
3. Remove the lid, cool, but do not need to cool completely. You can grind a warm mass.
4. Dip the blender, beat the jam until a smoothie is smooth, all skins should be crushed.
5. Add sugar and lemon, stir.
6. Now put the mass on a moderate fire. So that it does not burn, stir constantly.
7. Cook for about an hour. It should be borne in mind that after cooling, the jam will be even thicker, since the peel contains a lot of pectin. Therefore, it is not necessary to bring the sweet mass to its full thickness.
A simple apple jam in the oven
A recipe for a very tasty and simple apple jam, for the preparation of which you will need an oven. In it, it definitely will not burn, it will turn out thick and aromatic, if done correctly.
Ingredients
• glass of water;
• 1.5 kg of apples;
• 700 g of sugar.
Cooking
1. Peel the apples, cut, fold into a saucepan. It is better to use aluminum immediately.
2. Add water, cook until soft on the stove. If the apples are ripe, then it will not take more than ten minutes.
3. Mash or beat in a different way until smooth.
4. Add prescription sugar, stir.
5. Cover the pan, place in the oven. Set the temperature to 200 degrees.
6. As soon as the jam boils, reduce the temperature to a minimum. 70-80 degrees are enough for languishing.
7. Cook the jam in the oven for three hours. During this time, the mass will become dark, more often it turns reddish, an amazing aroma will appear, the jam will become thick.
8. Put the sweet mass in sterile containers, after complete cooling, send not storage.
Jam from apples at home with pumpkin
The recipe for a bright, healthy and affordable jam, in which pumpkin is added with apples. Dry citric acid is also added by prescription. If you wish, you can add juice from fresh citrus, it will turn out even better.
Ingredients
• 600 g of pumpkin;
• 700 g of apples;
• 700 g of sugar;
• 2.5 g of citric acid;
• 150 g of water.
Cooking
1. Peeled, freed from all the excess pumpkin, put in a pan, add prescription water, put to simmer until tender.
2. While the pumpkin is preparing, you need to peel the apples, cut into small pieces, the stubs and seed flaps are thrown out.
3. Add apples to the pumpkin, but only after the slices are soft. Otherwise, the cooking process will be delayed.
4. Boil apples with pumpkin under a lid for ten minutes until soft. Time can be extended if required.
5. Take the crush, remember the soft slices to turn them into mashed potatoes. If you want to get a more uniform and tender jam, you can cool the contents of the saucepan and break through with a blender.
6. Now is the time to add prescription sugar and citric acid. Or squeeze the juice out of half a citrus.
7. Stir, place on the stove again.
8. Cook the jam for another half hour, stir occasionally so that it does not burn.
9. Transfer to jars, put in storage.
Jam from apples in a slow cooker with lemon
A variant of a very fragrant jam, in which, in addition to apples, lemon is also added. If the citrus is large, then you can use a half.
Ingredients
• 1.5 kg of apples;
• 1 lemon;
• 700 g of sugar.
Cooking
1. The lemon must first be washed well, then rinsed with boiling water. Cut into pieces, remove the seeds.
2. Cut the apples, too, the peel does not need to be removed. Make slices of a size that fits easily into a meat grinder. Or simply cut into arbitrary pieces if you are chopping in a combine.
3. Twist the fruit through a meat grinder, transfer the mashed potatoes to the slow cooker.
4. If the mass is thick, the apples are not very juicy, then you can add a little water to the twisted mashed potatoes, about half a cup.
5. Close, cook in baking mode for about half an hour. You can stir occasionally.
6. Open, add granulated sugar, stir and cook for another 45 minutes, you do not need to rearrange the mode.
7. Rate the consistency. If the jam is thick enough, homogeneous, then you can turn it off. For long-term storage, lay the mass, while it is hot, in sterile jars, twist. If the treat is prepared just like that, then just cool.
Homemade apple jam with plums for the winter
A variant of a sweet billet with plums. This jam has a dark color, rich taste. The recipe is suitable even for plums that do not want to part with the bones. To grind fruit you will need a sieve, preferably a metal one.
Ingredients
• 0.5 kg drain;
• 1 kg of apples;
• 1 kg of sugar.
Cooking
1. Cut the apples into pieces, put in a saucepan.
2. Add plums to them. If they are easily separated, then remove the bone. In case plums do not want to part with a bone, just make a small cut on each little thing.
3. Now pour half the cup of water over the fruit, set to steam until soft.
4. Once the pieces are well cooked, you can remove the saucepan from the heat.
5. Cool the mass so that it does not burn your hands. Grind mashed potatoes through a sieve. Throw the skins.
6. Add sugar in mashed potatoes, mix.
7. It remains only to put it on the stove, cook. Do not forget to stir the mass, otherwise the treat will burn quickly.
8. On average, plum jam with apples is prepared from half an hour to an hour, but bring to the consistency you need.
9. Place the boiling treat in sterile, always dry containers. Seal tightly.
A simple apple jam with cinnamon and ginger
A variant of a simple, but very fragrant and tasty jam from apples. In addition to spices, lemon zest is added to it. You can take fresh or dry.
Ingredients
• 1.5 kg of apples;
• 750 g of sugar;
• 1 tsp zest;
• 0.5 tsp cinnamon
• 0.3 tsp dry ginger;
• 0.5 tsp citric acid.
Cooking
1. Twist apples with or without peel into slurry. Put in a saucepan.
2. Immediately add the zest, place on the stove, cook for 10 minutes.
3. It's time to add granulated sugar. Cook the delicacy for another quarter of an hour.
4. Now pour ground cinnamon and dry ginger into the jam. If there is no powder, then you can use a fresh ginger root, just grate it finely.
5. Stir, cook the delicacy for about half an hour, look by color and density.
6. For winter storage, distribute the workpiece in sterile jars, cork immediately, until the mass has cooled.
Jam from apples at home with pears
A variant of the amazing pear and apple jam, the taste of which is also familiar to many from childhood. You can take any pears, but it’s better not to be too soft so that the delicacy turns out thick.
Ingredients
• 1 kg of pears;
• 1 kg of apples;
• 1.5 kg of sugar;
• 1 tsp lemons.
Cooking
1. Cut the fruit into slices, no need to peel the skin. Fold in a saucepan.
2. Add a little water, a few spoons are enough. If the fruit is not very juicy, then you can pour more, but a maximum of 200 ml.
3. Place on a stove, grind under the lid until soft.
4. Cool the fruit.
5. Wipe through a sieve. Return the mashed potatoes to the pan.
6. Add citric acid, pour sugar, stir.
7. Cook the jam for 35-40 minutes, stir constantly, after boiling, make the fire less than average.
8. Arrange in jars or just cool, treat yourself and delight the household.
Homemade apple jam for the winter - useful tips and tricks
• To make the jam thicker faster, do not cover the delicacy during the final cooking. For the same purpose, wide dishes are used so that the evaporation area is larger.
• Jam becomes thick only after complete cooling. But how to determine the consistency in advance? You can drip a little hot mass on a chilled plate, after cooling, evaluate the consistency. Or hold on the jam with a spatula. If the groove disappears immediately, then the mass is not yet ready. If the left track is filling slowly, then you can remove the workpiece from the fire.
• How much sugar to put in a jam? Often recipes are advised to cut back if sweet apples are used. In fact, this is not entirely correct, a treat can become sour during storage. It is recommended to lay at least 50% of the sand of the total weight of the prepared puree. During boiling, the concentration will increase.
